Yields: 2 quarts
- 2 cups of fresh squeezed lemon juice (8-10 lemons typically)
- 1 ½ cup sugar
- 1 ½ cup water
- 4 cups cold water
Make a simple syrup by combining the 1 ½ cup sugar and 1 ½ cup of water in a small sauce pot. Bring to a simmer, set aside and let cool.
Squeeze lemons using a citrus juicer. If no pulp is desired, strain the juice through a single layer of cheese cloth.
Combine cooled simple syrup, lemon juice, and cold water. Serve with ice and fruit if desired.